Sunburst trout finds its way to the finest tables

Sunburst Trout is a family-owned business tucked away in southern Haywood County, N.C., along the waters of the Pigeon River.

The company’s trout has earned a reputation with chefs near and far—guests at The Jefferson Hotel in Richmond, Va., will find it on the menu with slow braised collard greens and buttermilk-chive cornbread.

Charles Hudson, Sunburst’s research and development chef, shares some of his own recipes using fresh trout filets.

Lime Basil Grilled Trout Fillets

Serves 4

4 Sunburst Trout Fillets

Juice of 1 lime

One handful fresh basil (about 1 oz)

2 cloves of garlic, chopped

¼ cup olive oil

1 tsp. Lawry’s Seasoned Salt

1 tsp. fresh ground pepper

Chop basil and mince garlic, combine with lime juice, olive oil, salt and pepper; marinate trout fillets for at least an hour. Preheat grill to medium-high to high heat. Oil grill grates to prevent fish from sticking. Remove fillets from marinade and place on grill flesh side down for about 3 minutes then flip to skin side down and cook 2-3 minutes.